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Easy Creamy Tomato Soup

White mug filled with easy creamy tomato soup topped with cream drizzle and herbs
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This easy creamy tomato soup is a quick, comforting, and flavorful homemade alternative to canned soup. Made with pantry staples and ready in just 25 minutes, it’s rich, velvety, and perfect for any meal.

Ingredients

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  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (28-ounce) can whole tomatoes
  • 4 cups vegetable broth
  • 1/2 cup heavy (whipping) cream
  • Salt and pepper, to taste
  • Optional garnishes: Extra cream, chopped parsley, and/or basil

Instructions

  1. In a large pot, heat the olive oil and butter over medium heat. Add chopped onion and sauté for 4 minutes until translucent.
  2. Add minced garlic and cook for 1 minute until fragrant.
  3. Stir in canned tomatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 10–15 minutes.
  4. Remove from heat. Blend the soup using an immersion blender or carefully in a traditional blender until smooth.
  5. Return the blended soup to the pot over low heat. Stir in the heavy cream and season with salt and pepper to taste.
  6. Serve warm with desired garnishes such as extra cream, parsley, or basil.

Notes

  • For a vegan version, use olive oil instead of butter and canned full-fat coconut milk instead of cream.
  • Use high-quality canned tomatoes for the best flavor.
  • Reheat gently to avoid curdling the cream.
  • Can be frozen for up to 3 months in an airtight container.
  • Blending in batches is safer when using a traditional blender; do not overfill and always vent steam.

Nutrition

Find it online: https://recipeeasily.com/easy-creamy-tomato-soup-treat/